.....So although I am currently working in food service (CDC/ private college type school, @4 yrs now), I took a quite long hiatus (oh, about 14 years) to run my own business and help my wife w/ hers. Although neither of these were in the food industry, I did shoreline lunches for my clients and did cooking classes for my wife's business.

So my question is: Why can't I get a new job????

I have a very strong resume only working at upscale (4-5 star) establishments from apprenticeship through executive chef.

I'm getting a few call backs, but they are places that only can afford about 12 bucks an hour and don't have benefits.

I see "perfect fits" and don't even get a response. Do they think I'm over qualified? Too old? BS Resume?

What's going on in the industry that I've missed in the last fifteen/ twenty years?

Do they scan your cover letter/ resume for key words w/ these larger corporate gigs or are they googling the restaurants that I worked for before the internet? Or are they looking for "right out of school, quick turnover" candidates?

Back in "the day" I turned down some pretty amazing offers w/ some pretty great places, but it wasn't where I wanted to be at the time. I'd be more than happy to post a copy of my resume for you guys to check out to find any glitches.

I've been beating my head on the wall for the last six months.

I know I'm not currently living in the food meca of the US...but that should make it that much easier...I'm in Western North Carolina w/ easy access to both Asheville, NC and Johnson City Tenn.

I don't see where you say what job you are applying for. The general impression I get from your post is that you should be looking for a management job, not a cooking/chef job. Your experience goes from apprentice to Executive Chef to business owner for 14 years. If you are applying for cooking//chef jobs, then yes, you are way overqualified.

I just went through this same situation over the past year. Bypass the computers by connecting with actual humans who work where you want to work and pass your resume along. But raise your sights. If you really want to cook, you will have to talk to owners in person to explain why you wish to come back down the ladder.

Sorry about the vague description, but I didn't want to bore on my first (second) post.

I've been applying for Sous and Executive positions.

I have rejected offers to come down the ladder too much further than my abilities (like line cook, in nondescript ads, you know: "chef wanted" (meaning "cook wanted"), but have not received responses from positions that would be "cake" to take their establishment to another level.

I'm just dumbfounded as to why I can't even get an interview w/ some of these joints when back in "the day" I turned down some very heavy hitters.

The way I look at it: If I'm applying for the job, I want the job, right?....Not necessarily "need" that job, like where I am now. I'm way over qualified, but enjoy it (obviously, I've been here almost four years). Hell, they let me bring home fresh salmon and cheese to cold smoke, it's fun, but doesn't pay sh*t .

I am just frustrated in the fact that companies used to track me down to work for for them, to now struggling to see light at the end of the tunnel, and I can't put my finger as to why.

Why pay a veteran in the industry, who knows what to do, knows how to work, but is too set in their ways to change...

When you can have....

someone younger.....and cheaper.....

yes, you'll have a lot of waste and that new young thing will end up costing you more money in the long run.....but

And that's the way it is...

I dont really think this would be the issue, I dont think more experienced people would be "too set in their ways to change" or that anyone would think that. Its probably simply the cost, hourly rate. Regarding the higher level jobs, could it be the way you are contacting them or your resume? I cant really see any other reason.

What the kicker is as I see it, I'm the one applying for the job, more or less knowing what the pay is up front.

I feel my cover letters (I alter to suit each job description) are professional and well written.

Maybe if I exclude being a business owner completely from my resume....

Here's a copy of my most recent cover letter:

Quote:

August 27, 2013

Dear Sir or Ma’am,

I am writing to express my interest in the Chef position listed on Craigslist. Also attached is a copy of my résumé for your consideration.

As you review my credentials, you will discover that I am a dedicated, dynamic professional who has served as a catalyst for success, complimented by management and leadership qualifications and a proven record of accomplishment in many areas.

For over twenty years, I have designed and implemented creative menus with the use of fresh ingredients to provide 4-star plus dining; coordinated and executed special events, both on and off site; directed staff and engaged in full-service restaurant operations (food preparation; oversee chefs, cooks, dish, and wait staff); lead staff in preparing a variety of high quality dishes; created award winning recipes; conducted cooking classes; and have exuberated high reviews for the establishments I have had the privilege to have been employed with. I have also been honored to have won many awards and accolades both for myself and for the restaurants during my employ.

I excel as an effective leader and possess exceptional communication and interpersonal skills. Through my leadership, my teams have been able to perform multiple tasks efficiently, resulting in high quality food and service. Because of my exceptional skills, I was offered to open various restaurants and was successful in training and managing staff for glitch free openings. I have had employees who stayed in touch over the years develop to achieve great cooking and leadership roles in the industry as well.

My strengths are backed by years of experience, perpetual optimism, and vision. I enjoy what I do and thrive on new challenges. I am a team player, but also work well independently. My greatest strengths are that I am well rounded, remain calm under pressure, and motivate staff by example. I strive to exceed all expectations and work to keep the vision and mission of an organization strong. I am highly organized, run an efficient operation while maintaining food quality/ cost; labor costs; sanitation and safety as well as an upbeat work environment. I have the ability to work in a fast-paced, demanding environment while maintaining excellent flavors, presentation, and my work ethic. I also have skills in ice sculpture, fruit/vegetable carvings, gingerbread houses, hot and cold smoking of meats, fish, and cheese; and more for displays and special events. I have had the honor of hosting national celebrities and dignitaries in my dining rooms as well as being invited to special events as a guest chef. I have also been a regular contributor for food columns and radio programs. Not only am I familiar with the use and maintenance of kitchen equipment, but I’m also able to perform minor repairs or troubleshoot to describe in detail to a serviceman. My close friends call me “MacGyver” as my quick thinking, problem solving, and mechanical abilities have gotten us out of many binds, both in and out of the kitchen.

I am current on ServSafe®, First Aid, CPR, AED, and Blood Born Pathogens.

Thank you in advance for your time and consideration. I would very much appreciate the opportunity for a personal interview at your convenience.

I am writing to express my interest in the Chef Manager position listed on Craigslist.

As you review my credentials, you will discover that I am a dedicated, dynamic professional who has served as a catalyst for success, complimented by management and leadership qualifications and a proven record of accomplishment in many areas for over twenty years. I excel as an effective leader and possess exceptional communication and interpersonal skills. My strengths are backed by experience, perpetual optimism, and vision. I am a team player, but also work well independently. My greatest strengths are that I am well rounded, remain calm under pressure, and motivate staff by example. I strive to exceed all expectations, I am highly organized, run an efficient operation while maintaining food quality/ cost; labor costs; sanitation and safety as well as an upbeat work environment. I have the ability to work in a fast-paced, demanding environment while maintaining excellent flavors, presentation, and my work ethic. I have had the honor of hosting national celebrities and dignitaries in my dining rooms as well as being invited to special events as a guest chef. I have also been a regular contributor for food columns and radio programs. Not only am I familiar with the proper use and maintenance of kitchen equipment, but I’m also able to perform minor repairs or troubleshoot to describe in detail to a serviceman.

I am current on ServSafe®, First Aid, CPR, AED, and Blood Born Pathogens.

ARAMARK is determined to build and develop the best team of professionals in the industry - people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity. This is the reason I want to be employed with ARAMARK

I look forward to the opportunity for a personal interview at your convenience.

I am writing to express my interest in the Chef Manager position listed on Craigslist.

I am a dedicated, dynamic professional who has served as a catalyst for success, complimented by management and leadership qualifications and a proven record of accomplishment in many areas for over twenty years.

I strive to exceed all expectations, I am highly organized, run an efficient operation while maintaining food quality/ cost; labor costs; sanitation and safety as well as an upbeat work environment. I have the ability to work in a fast-paced, demanding environment while maintaining excellent flavors, presentation, and my work ethic.

I am current on ServSafe®, First Aid, CPR, AED, and Blood Born Pathogens.

My reason for seeking employment with ARAMARK is their corporate philosophy of being determined to build and develop the best team of professionals in the industry - people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity.

I look forward to the opportunity for a personal interview at your convenience.

As you review my credentials, you will discover that I am a dedicated, dynamic professional who has served as a catalyst for success, complimented by management and leadership qualifications and a proven record of accomplishment in many areas for over twenty years. I excel as an effective leader and possess exceptional communication and interpersonal skills. My strengths are backed by experience, perpetual optimism, and vision. I am a team player, but also work well independently. My greatest strengths are that I am well rounded, remain calm under pressure, and motivate staff by example. I strive to exceed all expectations, I am highly organized, run an efficient operation while maintaining food quality/ cost; labor costs; sanitation and safety as well as an upbeat work environment. I have the ability to work in a fast-paced, demanding environment while maintaining excellent flavors, presentation, and my work ethic. I have had the honor of hosting national celebrities and dignitaries in my dining rooms as well as being invited to special events as a guest chef. I have also been a regular contributor for food columns and radio programs. Not only am I familiar with the proper use and maintenance of kitchen equipment, but I’m also able to perform minor repairs or troubleshoot to describe in detail to a serviceman.

I am current on ServSafe®, First Aid, CPR, AED, and Blood Born Pathogens.

Try this:

Quote:

I am a dedicated professional chef with management and leadership skills as well as being an excellent communicator. I work well as a team member or, when necessary, as an independent that gets the job done. My sight is always set on achieving the goal of producing quality food in a timely manner with a solid handle on all of the costs involved.

I would also stick with a company like Aramark, Sodexho and the like, or smaller regional food service management companies. They value people with experience running their own business because often times and Exec Chef position with them is also the General Manager, Bookkeeper, Purchaser, Engineer and Bottle washer, not unlike owning the business except that you don't get the profit. Where you'll experience serious struggles is trying to get on with a restaurant. You are too close to the owners, who are not often secure enough to hire another previous business owner. Let's face it too, those of us who do/have owned our own business like to tell other people how to run theirs. It's an annoying habit and hard to break. In my experience, chain restaurants also don't like former business owners because we have a hard time overlooking what we perceive as weaknesses in their business that they don't have the desire to "fix".

I sent a compilation of your ideas, eliminated that section of my resume (above) and received an email back today (the job is about two hours from me and they were asking about when I planned on relocating, which we are, anyway). Hell it's a start, at least they read it!

Back in "the day" I had companies making offers to me, I'm just not used to how this game is played.